White Chocolate Peppermint Cake

By dawn716

Ingredients

• Cake
• 1 stick soft butter
• 1 1/2 c sugar
• 4 eggs
• 1/4 c oil
• 3/4 c milk
• 1/4 c white chocolate liqueur (or 1/4 c water)
• 1/4 c whipped cream vodka (or 1/4 c water)
• 2 c flour
• 1 T baking powder
• 1/2 t salt
• 1 package white chocolate instant pudding
• 2 T peppermint schnapps (or 1/4 t peppermint extract)
• Filling
• 8 oz cream cheese
• 1/2 c 10x sugar
• 1/4 c peppermint schnapps (or 1t peppermint extract)
• 1/3 c peppermint candies crushed fine
• 1 c heavy cream
• red food coloring, optional
• Assembly
• 3 T white chocolate Hot cocoa (make according to package directions mixed with 3T white chocolate liqueur
• 2 t white chocolate hot cocoa mixed with 2T peppermint schnapps

Details

Servings 1
Adapted from bakinginatornado.com

Preparation

Step 1

Directions Cake:

*Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.

*Beat the softened butter with the sugar until smooth.

*Beat in the eggs, milk, water, oil and liqueur (or water).

*With mixers on low, incorporate the flour, baking powder, salt and pudding mix. Then raise speed to medium and beat for 2 minutes.

*Put 1/3 of the mix each into 2 of the baking pans. Mix the Peppermint Schnapps into the remaining 1/3 and pour into the third prepared pan. NOTE: WHEN PUTTING THIS PAN INTO THE OVEN AND WHEN TAKING IT OUT, REMEMBER WHICH PAN HOLDS THE PEPPERMINT LAYER.

Directions, Filling:

*Beat cream cheese, powdered sugar and peppermint schnapps until smooth. Mix in crushed candies. Add red food coloring if desired.

*In a separate bowl, beat heavy cream until stiff peaks form.

*Fold heavy cream into the cream cheese mixture.

Directions, Frosting:

*Beat all ingredients until stiff peaks form.

Directions, Assembly:

*Put one of the 2 layers without the peppermint onto a plate. Pierce the top with a fork and very slowly drizzle half of the cocoa/white chocolate liqueur mixture over the top and allow to sink in.

*Cover with ½ of the filling mixture.

*Put the layer of the cake with the peppermint in it on top, pierce and drizzle the cocoa/peppermint mixture and allow to sink in. Cover with the other half of the filling mixture.

*Top with final layer of cake, pierce and drizzle with the rest of the coca mixture.

Frost sides and top with the frosting. decorate according toyour preferences.
Keep refrigerated.